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Spicy Peanut Chicken with Cilantro Rice

I think this dish is the perfect blend of sweet, salty, spicy and sour flavours.

Stir frying is  actually very simple,  but you do have to be organized. Have all ingredients ready to go before you start.

Spicy Peanut Chicken with Cilantro Rice

Vegetable or peanut oil
1 large chicken breast, boneless, cut into bite size pieces
1 large carrot, halved lengthwise and cut thinly on an angle
1 cup pea pods, ends and tough string removed, sliced on an angle into two or  three pieces
1/2 red bell pepper, chopped or sliced
4 green onions, cut in to 1 inch pieces
2 garlic cloves, chopped
1 inch piece of fresh ginger, minced

Sauce:
1/4 cup peanut butter
3 Tbsp. soy sauce (gluten-free)
2 tsp cornstarch
1 or more tsp. Sriracha hot sauce
1 1/2 cups chicken stock
juice and zest of one lime

1/2 cup roasted peanuts, plus extra for garnish
Hot cooked Rice, cook rice according to instructions, stir in a handful of chopped fresh cilantro to cooked rice

Heat a small amount of oil in a  large wok over medium- high heat. Dry off chicken with a paper towel. Season with salt and pepper. Stir fry chicken in small batches until chicken is golden brown and cooked through. Remove chicken and wipe out pan. Add  a small amount of oil. Stir fry carrots,  red bell pepper until tender-crisp.  Add green onion, garlic, ginger and pea pods half way through cooking. Remove from pan.

In a small bowl stir cornstarch and cold chicken stock together. Add to the wok. Add the remaining sauce ingredients to wok. Cook until mixture thickens. Add more chicken stock if mixture is too thick. Add cooked chicken and vegetables back to wok. Add roasted peanuts. Heat until chicken is cooked through and vegetables are cooked to personal preference. Serve over Cilantro rice. Garnish with chopped peanuts and chopped cilantro.This would also be good with cooked rice stick noodles or soba noodles. Serves 4

Tags: Spicy, Asian, Chicken, Gluten-Free

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